Pork Chops In Milk Marinade Recipes

MILK-BRAISED PORK CHOPS

Steps:

• Gather the ingredients.
• Generously season pork chops with salt and pepper. Preheat oven to 250 F.
• Heat 1 tablespoon oil over medium-high heat in a nonstick skillet. Add chops and brown on both sides.
• Arrange chops in an 8 x 8-inch baking dish and add enough of the milk so it comes halfway up the sides of the meat. Add the whole garlic cloves and rubbed sage.
• Tightly cover baking dish with foil and place in the center of the oven. Cook for 45 minutes.
• Remove from the oven, turn chops over, re-cover, and return to oven for another 45 minutes.
• Meanwhile, thoroughly mix together the butter and flour in a small bowl (this is called a beurre manié ).
• Set chops on a plate and keep warm. Pour the pan juices into a blender and puree until smooth.
• Pour the puree into a skillet and bring to a simmer over medium heat.
• Add the beurre manié a bit at a time until it's all used, continuing to stir until thickened. Taste, adjust the seasonings, and serve over chops.

PORK CHOPS IN MILK MARINADE

Steps:

• Generously sprinkle the pork chops with salt. Place them in a shallow, glass casserole dish (like Pyrex, Note 2).
• Stir marinade: Grate the garlic and mix it with about one cup of milk.
• Marinade pork: Pour this milk carefully over the pork chops. Pour more milk until the pork chops are completely covered with milk. Cover the dish with plastic foil and place it in the fridge for several hours or overnight.
• Remove the dish from the refrigerator about one hour before cooking the meat.
• Prepare chops for cooking: Take them out of the brine and dry them very well with kitchen paper. Coat them lightly with the flour, sprinkle generously with salt, pepper, and sweet paprika powder on both sides.
• Heat the oil in a skillet or another pan. You should have a thin oil film on the entire bottom of the skillet; two tablespoons were enough for my 12-inch skillet.
• Cook pork: Add the pork and cook for 3 minutes on one side until golden; turn and continue cooking for another 2 minutes until golden. You might add one minute or so if the chops are on the larger side.
• Check internal temperature; it should be 145°F/ 63 °C.
• Rest meat: Transfer pork chops to a warm plate, cover loosely with foil and rest for a few minutes.
• Serve: Place the meat on serving plates and pour some of the meat juices collected in the platter over the rice and the meat. Serve immediately.

MILK MARINATED PORK CHOPS WITH APPLESAUCE

Steps:

• In a dish mix together milk and 2 teaspoons salt (make sure that the salt is dissolved).
• Add in pork chops.
• Cover and refrigerate for 1 hour or up to 4 hours (turning once within the hour).
• To make the applesauce: (this can be done a day ahead) peel, core and chop the apples.
• Place into a saucepan and add in the remaining ingredients; bring to a simmer, stirring occasionally.
• Reduce heat to medium-low and simmer covered, stirring occasionally until apples are very soft and falling apart (this should take about 15-20 minutes, adjusting the sugar to taste).
• Mash the apples with a fork; set aside.
• For the pork chops: in a bowl mix together bread crumbs, garlic, rosemary, thyme and 1 teaspoon seasoning salt or white salt and pepper.
• Lift the pork chops from the milk one at a time (shake off any excess milk).
• Dredge in the pork chops, lightly, patting down with hands to adhere the crumbs to the chops.
• Arrange onto a plate or tray.
• Heat oil and butter in a skillet.
• Sauté the pork chops (without crowding in the pan) until golden brown, adding more butter to the pan if needed.
• Serve the pork chops with applesauce.
• Delicious!

BEST PORK CHOP MARINADE

Steps:

• Cut each pork chop from one side through the middle horizontally to within 1/2 inch of the other side. Open the two sides and spread them out like an open book.
• Whisk olive oil, brown sugar, lemon juice, mustard, garlic, thyme, onion powder, Worcestershire sauce, vinegar, mesquite seasoning, parsley, salt, and pepper together in a bowl and pour into a large resealable plastic bag. Add pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 6 to 8 hours.

MARINATED PORK CHOPS

Steps:

• In a large resealable plastic bag, combine the first 10 ingredients; add pork. Seal bag and turn to coat; refrigerate overnight., Drain pork, discarding marinade. Grill, covered, over medium heat, for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Freeze option: Freeze uncooked pork in bag with marinade. To use, completely thaw in refrigerator. Grill as directed.

MARINATED BAKED PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup.
• Place pork chops in a medium baking dish, and spread with 1/2 the sauce.
• Bake pork chops 30 minutes in the preheated oven. Turn, and spread with remaining sauce. Continue baking 30 minutes, or until internal temperature of the chops has reached 145 degrees F (63 degrees C).

FAVORITE MARINATED PORK CHOPS

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. Grill pork chops, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.